Not too long ago, I asked about people’s favorite Fall flavor on Facebook. Sadly for me, a devout apple-lover, pumpkin trounced the competition.
Then I went ahead and made an Apple Pie Pudding anyway because I’m contrary like that. To make it up to pumpkin lovers everywhere, I came up with this paleo Pumpkin Pie Pudding!
What’s so great about a paleo Pumpkin Pie Pudding? Well, it’s dairy free and packed full of healthy fats because it’s made with coconut milk. It has plenty of pumpkin in it, obviously, plus the mandatory pumpkin pie flavor boosters: maple syrup and cinnamon. (If you are looking for a canned pumpkin puree that is BPA free, here is one.)
And then this paleo Pumpkin Pie Pudding is set and gets its silky texture from the addition of some grass fed gelatin. This pudding has all the flavor of pie, with none of the usual icky gluten, sugar or processed ingredients. Plus, you don’t have to cook or make pastry! Yay! Did I mention that I topped it off with maple candied pecans? Because – I topped it off with MAPLE CANDIED PECANS! I used 4 oz jelly jars with lids so that they could be stored covered in the fridge easily.
Edited to add:
Some people were reporting issues regarding the unflavored gelatin powder combining with the other ingredients. Although I did not have those problems myself, I have amended the instructions so that the gelatin is now bloomed first and then dissolved into the coconut milk; this should alleviate any issues. Please let me know if you have any problems!Print
Paleo Pumpkin Pie Pudding with Maple Candied Pecans
This Paleo Pumpkin Pie Pudding is dairy free & packed with pumpkin, maple syrup & cinnamon. All of the flavor of pumpkin pie, but no baking needed!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins, plus chilling time
- Yield: 8 4 oz puddings 1x
- Category: dessert, no bake
- Method: chilled
For the puddings:
- 1/4 cup / 60 ml cool water
- 2 tbsp / 16 g unflavored gelatin powder
- 1 1/2 cups / 360 ml coconut milk
- 1 1/2 cups / 360 ml pumpkin puree
- 1/2 cup / 120 ml maple syrup
- 1 1/2 tsp ground cinnamon
For the candied pecan topping: (omit for AIP)
For the puddings:
BLOOM: Place the water in a bowl and sprinkle the unflavored gelatin powder over it. Set aside to while the gelatin dissolves and solidifies in the liquid.
WARM: Add the coconut milk to a small saucepan and gently warm over low heat. Do not bring to a simmer or boil as that will cause it to separate. Once the milk is warm, add the bloomed gelatin and stir until it dissolves completely. Remove from the heat.
For the candied pecan topping:
COAT: Add all the ingredients to a small saute pan. Cook over medium heat until the maple syrup begins to bubble. Lower the temperature a little to keep the maple syrup bubbling lightly, stirring constantly until the syrup reduces and the pecans are coated, about 3 – 5 minutes.
COOL: Remove the candied pecans to a parchment paper lined plate and reserve until the puddings are fully chilled and set. Top the puddings with the candied pecans just before serving. If you like, add some whipped coconut cream and a sprinkle of ground cinnamon, too!
Will keep in the fridge for several days without the pecans on top. Make and store the pecans in an airtight jar, then add before serving.